With baking season coming up I thought I would post Jennifer's Bake Mix for all to see on a separate thread. I figured this would make it so much easier to find for all of us who love this, and those who SHOULD try it!

This works so well in all recipes. I now make mine with just unflavored Protein Powder (with no the splenda or sweetener added) and I add vanilla extract (or whatever flavored extract I need) and a bit of splenda or sweetener to taste when I need to use it for a baking application that calls for a cake like flavor.

Plus, using the unflavored I can do more savory applications in baking or using it as a topping for, say, chicken pot pie without have a vanilla/sweet taste to it.

Thanks, Linda. You're welcome. I'm always tickled pink when folks use my bake mixes and find them useful. Your Herb crackers, Linda, are an example of the amazing recipes people come up with using this particular bake mix. Thanks for letting me post it on my blog and keep it there for others to find and enjoy.

What's great about this bake mix is that it is only 9.9 g carbs per cup. Compare that with white flour at about 90 grams per cup.

Since this particular bake mix is not a cup-for-cup replacement for white flour, I suggest using 2 to 4 tbsp extra of the bake mix per cup (I tend to do the latter these days) and withhold about 1/4 to 1/2 cup of liquid or wet ingredients in a recipe and add only if necessary. However, if you find your recipe is too wet, you can always add a bit more bake mix or if it is too dry, add some more wet ingredients. Normally recipes are quite forgiving that way. Obviously this requires some knowledge of how the various batters should look for, say, muffins, loaves, cakes or cookies.

I think you could, Laurie, but you would have to place the batter on something solid in the stew and not simply in liquid. What does your dumpling recipe look like and I'll be able to tell more easily whether it would work.

I think you could, Laurie, but you would have to place the batter on something solid in the stew and not simply in liquid. What does your dumpling recipe look like and I'll be able to tell more easily whether it would work.

Jennifer, in my high-carb days, I used to just use Bisquik. I haven't tried Carbquik because I've read too many poor reviews.

The recipe my DD has used is just flour, baking soda, salt, and a little milk. Her DH's grandmother gave her the recipe and cautioned her to not stir the dough very much before dropping it into the boiling broth. This recipe is famous in the grandmother's restaurant, and she gave the "secret" recipe to my DD. It would be so neat if we could low-carb it so she could still have "Granny's Special Chicken 'n Dumplin's".

Laurie, no that won't work with this bake mix. I have a recipe that can sub for Bisquick in my Splendid Low-Carbing for Life, Vol. 2. I have not actually published that recipe on my blog or here. I might someday, but for a while longer I think I would like to keep something only in my cookbooks and not on the net as well. I do have a dumpling recipe in there.

I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie

I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie

I actually like the taste of the gluten, Julie, reminds me of "bread" for some reason!

I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie

Gluten becomes rancid and bitter quickly if not refrigerated after opening.

Pooti, you can use hazelnut flour from Netrition or you could make your own walnut flour (more like a meal) or pecan flour. HTH

Good point, Fire Fly. Thank you.

Julie, someone told me they like the Splendid Low-Carb Bake mix more than the gluten-free one, but I think the gluten-free one is a good alternative if you are tasting the gluten (you could cut down on the gluten in the low-carb bake mix by a bit and use some wholewheat pastry flour instead). I have a better gluten-free bake mix coming next year, but I think it will first appear in a new cookbook. That is, if I can find the time and energy as I've been semi-retired for going on 7 years.

Pooti - another idea! You could mix nut flours to make it more cost effective and maybe tastier. Try mixing hazelnut flour and walnut meal (make this with good quality walnuts in a food processor), etc.

Beeb, have you ever successfully made some kind of dumplings with this mix? My DD loves chicken and dumplings, and anything I can do to help her stick to low-carb, I'll do.

I mixed half a cup of Carbquik and 1/2 cup of Jen's Bake Mixed (unflavored) with 1 egg and a bit of HWC and water, pepper and parsley the other night to make a top crust for Turkey Pot Pie. It came out amazingly great and will make it again and again this way.

I think mixing the bake mix with the Carbquik is a great combo that Jennifer told us about and I'm so glad I tried!

I think you could use this combo mixture to make dumplings. I would just eyeball the HWC and water until you get the consistency of the dumpling batter you want.